With more time being spent in the kitchen to come up with new snacks to keep the family entertained, and those crazy tummy growls calm, we have come up with another simple recipe of chicken sandwiches for y’all to try.

A chicken spread recipe that could be used for making tea sandwiches, or a good option if you’re thinking of a light dinner. The spread has a life span of a week, so no worries of trying to eat them all in one go, though if you have the strength for it we will not stop you either, because as the saying goes the more the merrier.

Servings: 8 – 10 sandwiches
Prep Time: 4h 30 mins
Cook Time: 30 mins
Chicken: 15 mins
Sauce: 15 mins
Ingredients:

1 Chicken Breast
2 tbsp Yoghurt
2 tbsp Shaan Tandoori Masala
1 tsp Ginger Garlic Paste
1/2 Lemon
2 tbsp Oil
1/2 Cup Mayonnaise
2 tbsp Cream
1 tbsp Hot Sauce
1 tbsp Chili Garlic Sauce
Salt to taste (Optional, check the paste before adding if required)
Pepper Powder to taste

Chili Garlic Sauce:

Tomato Ketchup
2 Garlic Cloves
Hot Sauce

Method:

Chicken Breast

Take one chicken breast, make sure it is dry and cut it into strips or cubes (shape does not matter).

In a bowl, add the yoghurt, tandoori masala, ginger garlic paste and squeeze half a lemon and marinate the chicken for 3 – 4 hours or overnight.

Use a frying pan, pour the oil and fry the marinated chicken on medium heat until the water is dried. Take it off the pan and let it cool.

Once the chicken is cooled, use a chopper to finely shred the chicken until no chunks remain and you achieve the spread texture.

Use a bowl, and add the shredded chicken, mayonnaise, cream, hot sauce, and chili garlic sauce (Stir the tomato ketchup, finely minced cloves and hot sauce to get the same result). Mix well until it is creamy and combined.

Spread the chicken paste on buttered bread to enhance the flavors, add your choice of toppings such as cucumber slices, or pickles or anything that you fancy or want in your sandwich.

Grill the sandwich on both sides and you’re ready to devour them.

Notes:

Do not add salt at the chicken marination stage, as the tandoori masala already has salt in it.

Whilst adding the sauces, make sure you do not go overboard with the salt and pepper because the sauce used and the mayonnaise already has salt included.

Keep adding mayonnaise or cream as and when required to reach the texture you’re looking for.

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